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Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 461–465, January 2002
How to Cite
de Romaña, D. L., Brown, K.H. and Guinard, J.-X. (2002), Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products. Journal of Food Science, 67: 461–465. doi: 10.1111/j.1365-2621.2002.tb11429.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010005, Submitted 1/3/01, Revised 6/13/01, Accepted 7/6/01, Received 7/ 6/01
- consumer tests;
ABSTRACT: We studied the sensory acceptability of products made from iron- and zinc-fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO4/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9-point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO4. We conclude that foods prepared from zinc-fortified wheat flour should be well accepted.